ON IN­DUL­GENCE

Let’s Eat - - FRONT PAGE - SPANKY HIZON EN­RIQUEZ PA­TRICK DIOKNO GABBY CANTERO BERT SAN­TOS LUCIEN DY TIOCO ANNALYN DEL­GADO Edi­tor Art Di­rec­tor Pho­tog­ra­pher Pho­tog­ra­pher’s As­sis­tant Ex­ec­u­tive Vice Pres­i­dent Ed­i­to­rial As­sis­tant

The hottest topic in din­ner par­ties these days is “Keto”, the diet du jour, the hip new way to lose weight. It’s es­sen­tially a cool new name for an old, tried and true sys­tem: a very low carb diet that in the­ory, op­ti­mizes the body into a fat-burn­ing ma­chine. There’s a lot of science in­volved, and there are a lot of sto­ries --- your so­cial me­dia feeds are likely full of tes­ti­mo­ni­als from your friends --- who are suf­fer­ing for their slim­ness.

But let’s ad­mit it, too many tales of pas­sive ag­gres­sive self­ag­gran­diz­ing suc­cess sto­ries can be over­whelm­ing, and of­ten, just plain an­noy­ing. Some­times, we just need to let go and let good vibes take over. Good vibes, in the case of this mag­a­zine, will in­evitably in­volve di­vine new dishes, both sa­vory and sweet. So con­sider this the re­lief you seek from too much in­for­ma­tion about ke­to­gen­ics and ke­tones.

Wel­come to our throw cau­tion to the wind and dive head­first into guilty plea­sures is­sue. Re­sis­tance is fu­tile.

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